Individual Tiramisu
These individual tiramisus give you the flavor and texture you expect from tiramisu in a neat, portable format. Soft coffee-kissed layers meet a creamy mascarpone mixture for a balanced finish.
Servings: 4
Equipment
- Pot Medium
- Pastry Bag Optional
Ingredients
- 3 egg yolks pasteurized
- 4 Tablespoons granulated sugar
- 8.7 Ounces mascarpone cheese
- 1 Cup heavy cream
- ladyfingers
- 1 ½ Tablespoons espresso powder
- 1 Cup water very hot
- cocoa powder unsweetened, for garnish
Instructions
Prepare the Mascarpone Mixture
- Whisk the egg yolks and sugar in a heatproof bowl until well mixed.
- Put the bowl over a pan of simmering water over a low-medium heat. Don’t let the bowl touch the water.
- Whisk the egg yolk mixture for 8 to 10 minutes until thick and pale. It should ribbon off the whisk, with a light foamy body.
- Take it off the heat and whisk in the mascarpone right away until it’s fully blended and you get soft peaks. Set aside.
- Whip the heavy cream to soft peaks in another bowl.
- Pour the whipped cream into the mascarpone mixture and fold with a spatula until blended and smooth.
Assemble the Tiramisu
- Dissolve the espresso powder in a cup of hot water for the coffee dip.
- Dip each ladyfinger quickly for 2 or 3 seconds per side in the coffee dip.
- Layer them at the bottom of individual serving plates or bowls.
- Spoon or pipe a mascarpone mixture layer over the ladyfingers.
- Repeat with another dipped ladyfinger layer and another mascarpone layer.
- Chill overnight in the refrigerator, or for at least an hour.
Garnish and Serve
- Dust a thin layer of cocoa powder on top and serve.
Notes
Quick dip: Keep each dip brief so the ladyfingers hold structure.
Soft peaks only: Stop whipping as soon as peaks hold to avoid grainy cream.
Room temp mascarpone: Slightly warm cheese blends smoothly into the egg mixture.
Clean folds: Use a spatula and turn the bowl as you fold to protect volume.
Fine finish: Sieve cocoa powder for an even, light topping.
Soft peaks only: Stop whipping as soon as peaks hold to avoid grainy cream.
Room temp mascarpone: Slightly warm cheese blends smoothly into the egg mixture.
Clean folds: Use a spatula and turn the bowl as you fold to protect volume.
Fine finish: Sieve cocoa powder for an even, light topping.
Nutrition
Calories: 576kcal | Carbohydrates: 17g | Protein: 8g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 275mg | Sodium: 60mg | Potassium: 138mg | Sugar: 14g | Vitamin A: 1933IU | Vitamin C: 0.4mg | Calcium: 148mg | Iron: 1mg
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